Shells With Coconut Thai Chicken

• 16 ounces shell or fusilli pasta
• salt
• 34 lb green beans, trimmed
• 1 tablespoon olive oil
• 1 lb boneless chicken breast half, thinly sliced
• 2 tablespoons grated peeled fresh ginger
• 2 garlic cloves
• 18 teaspoon crushed red pepper
• 1 (14 ounce) can light coconut milk
• 2 tablespoons fresh lime juice
• 14 cup chopped fresh cilantro

1. 1.
2. In large pot, cook pasta in boiling salted water as label directs.
3. When there is just 3-4 minutes left of cooking time, add green beans to pasta cooking water and continue cooking until pasta and beans are done.
4. (Beans will turn bright green and soften, but don't let them get mushy!
5. ).
6. 2.
7. Meanwhile, in a skillet, heat olive oil over medium-high heat until hot.
8. Add chicken and cook about 2 minutes until chicken just loses its pink color, stirring occasionally.
9. Add ginger, garlic, crushed red pepper, and 3/4 tsp salt, stirring constantly, about 30 seconds.
10. Add in coconut milk and lime juice and bring to a boil.
11. Cook until chicken is no longer pink in the middle, just a minute or two.
12. 3.
13. Drain pasta and beans; return to saucepot.
14. Add coconut milk mixture and cilantro to the pot.
15. Sprinkle extra cilantro on top, if desired.

shell, salt, green beans, olive oil, chicken breast half, fresh ginger, garlic, red pepper, light coconut milk, lime juice, fresh cilantro

Taken from www.food.com/recipe/shells-with-coconut-thai-chicken-435602 (may not work)